'Funkytown' cheese fondue
MAKES 6 SERVINGS
1 clove garlic
¾ teaspoon caraway seeds
2 cups Pilsner beer
1 tablespoon lemon juice
¼ teaspoon sugar
1 pound fully-cooked turkey
sausage, cut into ½-inch slices
4 cups shredded Cheddar cheese
2 tablespoons flour
1 tablespoon Worcestershire sauce
1½ teaspoons whole grain mustard
½ teaspoon salt
1/8 teaspoon cayenne pepper
1 loaf rye or pumpernickel bread, unsliced
3 Granny Smith apples, cut into chunks
2 potatoes, baked and cut into chunks
Rub bottom of heavy 4-quart saucepan with garlic clove; discard clove. Add caraway seeds to pan and toast over medium-high heat, stirring constantly, until fragrant (about 1 to 2 minutes).
Pour beer into pot; stir until foam dissipates. Stir in lemon juice and sugar. Bring mixture to a boil; add sausage pieces, reduce heat to medium-low and simmer, uncovered, 8 to 10 minutes. Remove sausage from pot with slotted spoon; cover with foil to keep warm. Leave beer mixture over low heat.
In large bowl, toss cheese with flour until evenly coated. Slowly whisk in beer mixture, ½ cup at a time, stirring until melted. Whisk in Worcestershire sauce, mustard, salt and cayenne pepper until blended.
Transfer mixture to warm 1½ quart fondue pot or small slow cooker set on low. Serve with sausage slices, chunks of bread, apple slices and potato cubes.
National Beer Wholesalers Association
Nutrition facts per serving: 610 calories, 33 g fat, 17 g saturated fat, 148 mg cholesterol, 32 g carbohydrates, 39 g protein, 1255 mg sodium, 3 g fiber
